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Roasted red vegetables with ginger and garlic

Special Diets

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Roasted red vegetables with ginger and garlic
This healthy, spicy dish makes an ideal side dish or can be served with rice or baked potatoes for a filling meal. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
15 minutes
Cook
45 minutes
Each 324g serving contains (excludes serving suggestion)
KCal
102
Carbs
13.4g
Fibre
5.0g
Protein
2.5g
Fat
3.2g
Saturates
0.5g
Sugars
11.6g
Salt
0.02g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tbsp extra-virgin olive oil
12 plum tomatoes, cut in half (stem to tip)
4 red peppers, deseeded, cut into eighths
3 red onions, quartered
5cm piece root ginger, peeled and chopped
12 cloves garlic (unpeeled)
4 big sprigs thyme
freshly ground black pepper
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Method

Method

Recipe tips
  • Once cooked, you can easily squeeze the garlic out of its skin by pressing between your thumb and forefinger.
  • Turn this into a pasta sauce by roughly chopping the finished dish and stirring through cooked pasta.
  • Freezing instructions: Freeze in a bag. Defrost in a microwave and use as a sauce for pasta.
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